Directions

Cover and pulse a few times, then blend on HIGH for 1 minute, gradually adding oil until mixture is slightly thickened.

Stir blue cheese into the oil mixture until well blended. Refrigerate until ready to serve.

Preheat oven to 400°F.

Place asparagus in a single layer in a 13x9-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roll pan both and forth until asparagus are coated with oil. Bake 20 minutes or until tender-crisp.

Test Kitchen Tip: Save time by roasting asparagus ahead and refrigerating. They taste great served cold with dressing. Use any leftover dressing over a garden salad.

Roasted Asparagus Salad with Blue Cheese Vinaigrette

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

1/2 cup apple cider vinegar

1/2 cup fresh dill

3 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon salt

1/2 teaspoon coarse black pepper

1 1/2 cups vegetable oil

3/4 cup crumbled blue cheese

2 pounds asparagus, trimmed

Olive oil

Sea salt

Crumbled blue cheese or thin blue cheese slices

Toasted chopped walnuts

Fresh dill

Directions

Place vinegar, dill, mustard, honey, salt and pepper in blender jar.

Cover and pulse a few times, then blend on HIGH for 1 minute, gradually adding oil until mixture is slightly thickened.

Stir blue cheese into the oil mixture until well blended. Refrigerate until ready to serve.

Preheat oven to 400°F.

Place asparagus in a single layer in a 13x9-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roll pan both and forth until asparagus are coated with oil. Bake 20 minutes or until tender-crisp.